Butter Chicken Recipe (Murgh Makhani)
Rich, creamy, and irresistibly flavorful, this Butter Chicken recipe—also known as Murgh Makhani—is a North Indian classic that combines tender chicken in a silky tomato-based curry. With its blend of warm spices, buttery richness, and a touch of sweetness, this dish is a crowd-pleaser perfect for weeknight dinners or festive gatherings.
Butter Chicken Recipe, or Murgh Makhani Recipe, is one of India’s most iconic culinary creations. Its origins trace back to Delhi in the 1950s, specifically to a legendary restaurant called Moti Mahal, founded by Kundan Lal Gujral, a Punjabi refugee who migrated to India during the Partition.
The story goes that Gujral, in an effort to avoid food waste, began experimenting with leftover tandoori chicken. To keep the meat moist and flavorful, he simmered it in a rich tomato-based gravy, enriched with butter and cream. This accidental invention turned out to be a masterpiece—and thus, Butter Chicken Recipe was born.
Originally served as a way to reuse pre-cooked meat, it quickly evolved into a standalone dish that gained popularity across India and, eventually, the world. Its creamy texture, subtle sweetness, and balanced spice made it universally appealing, especially among those new to Indian cuisine.
Today, Butter Chicken is a beloved global dish, found everywhere from high-end restaurants to home kitchens—often adapted with local twists, but always retaining its indulgent, comforting soul.
Easy Butter Chicken (Murgh Makhani) Recipe
Ingredients
Method
- Mix chicken with ginger paste, garlic paste, red chili powder, and salt. Let it marinate for 15–20 minutes.
- Heat oil in a pan and fry the marinated chicken pieces until cooked through and golden. Set aside.
- In the same pan, add a bit of oil, 1 tbsp butter, and chopped onions. Sauté until golden.
- Add tomatoes and cashew nuts. Cook for a few minutes.
- Then add water, garlic paste, salt, vinegar, sugar, garam masala, and chili powder. Mix well and simmer for 15–20 minutes.
- Let the mixture cool slightly. Blend into a smooth puree, then strain it back into the pan for a silky texture.
- Add butter, cream, and the cooked chicken to the strained gravy. Sprinkle in crushed kasoori methi and simmer for 5–7 minutes.
- Drizzle with cream and a pinch of kasoori methi before serving. Enjoy with naan or basmati rice!
Notes
-
Marination Tip:
For deeper flavor, marinate the chicken for at least 1 hour or overnight in the fridge. Even 15–20 minutes gives decent results in a pinch. -
Chicken Cuts:
Boneless chicken thighs are juicier and more flavorful than breasts, but either works well. -
Cashews Substitute:
If you don’t have cashews, use blanched almonds or a splash of cream cheese for similar richness. -
Tomatoes:
Use ripe, red tomatoes or tomato puree for smoother gravy and better color. Avoid using overly sour tomatoes. -
Cream Substitute:
You can use malai, half-and-half, or coconut cream (for a dairy-free version), though the flavor will vary slightly. -
Straining the Gravy:
Straining is optional but gives that restaurant-style silky texture. Use a fine mesh sieve and gently press the mixture through. -
Sugar Balance:
Sugar isn’t meant to make it sweet—it balances acidity from tomatoes and vinegar. Start with 1 tbsp and adjust to taste. -
Kasoori Methi:
Crushed kasoori methi (dried fenugreek) gives authentic aroma. Rub it between your palms before adding to release oils. -
Storage:
Butter chicken tastes even better the next day! Store in an airtight container in the fridge for up to 3 days. It also freezes well.
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